Yellow Tomato Salad With Lemongrass Recipe #380044
This composed Tomato Salad is from the August 1993 issue of Gourmet Magazine. It is a perfect starter for ladies lunch on a hot summer day. Enjoy!
1 hour | 1 hour prep
SERVES 6
- 1/2 cup vegetable oil
- 8 stalks lemongrass, ends trimmed and 5 inches of the lower stalks minced
- 4 shallots, minced
- 2 tablespoons lemon juice (to taste)
- 1 garlic clove, minced
- 1/4 teaspoon lemon zest, finely grated
- 1/4 teaspoon ground coriander
- cayenne pepper, to taste
- sea salt, to taste
- 6 medium yellow tomatoes, sliced crosswise (about 3 pounds)
- cherry and mini heirloom tomato (to garnish)
- In a small bowl whisk together the oil, minced lemongrass, shallots, lemon juice, garlic, lemon zest, coriander, cayenne and salt to taste. Set aside to allow flavours to develop, at least 20 minutes.
- Divide tomato slices among 6 salad plates, spoon dressing over them. Let the salad stand at room temperature for at least 30 minutes or up to an hour.
- Garnish each plate with some of the whole mini tomatoes.
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5 stars